It might look impressively strong for a Mild to modern eyes. But in London it would only have counted as a single X. A base-level Mild.
Other than the introduction of flaked maize, not much has happened to the grist. Still mostly base malt. Just a tiny bit less of it. The sugar is a pure guess. It’s most likely some type of invert. I’m pretty sure about that. Pretty sure, but I could be totally wrong.
I find it odd that the three Mild recipes, while pretty similar, are by no means identical. I suppose that, as Boddington didn’t parti-gyle, they didn’t need to use exactly the same recipe for each.
The hopping rate had fallen considerably, from 5.7 lbs per quarter (336 lbs) of malt in 1901 to 3.6 lbs.
The hops were the same as in BB. Copper: English from the 1909, 1911, and 1912 harvests; Californian from 1911. Dry hops: English from the 1911 and 1912 seasons; Californian from 1911.
|1913 Boddington XXX|
|pale malt||10.25 lb||87.23%|
|flaked maize||1.00 lb||8.51%|
|No. 3 invert sugar||0.50 lb||4.26%|
|Cluster 155 mins||0.50 oz|
|Fuggles 60 mins||0.75 oz|
|Fuggles 30 mins||0.75 oz|
|Cluster dry hops||0.125 oz|
|Fuggles dry hops||0.25 oz|
|Mash at||154º F|
|Sparge at||168º F|
|Boil time||155 minutes|
|pitching temp||62º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|